Lemon ricotta semifreddo with grape compote

Step 1/4

• 450 g ricotta cheese
• 125 g sugar
• 250 ml milk
• 250 ml heavy cream
• 2 lemons

• immersion blender
• bowl
• fine grater
• citrus press

Add ricotta, sugar, milk, and heavy cream to a bowl and purée using an immersion blender until well combined. Juice and zest lemons, add to the bowl and stir well.

Step 2/4

• plastic wrap
• loaf pan
• rubber spatula

Wrap a loaf pan with plastic wrap to help you ease out the frozen mixture later. Add ricotta mixture to the loaf pan, transfer to the freezer, and leave for approx. 5 – 6 hrs.

Step 3/4

• 600 g seedless grapes
• 100 ml maple syrup
• 8 sprigs thyme
• sea salt

• pot

Wash grapes and add to a pot set over medium-high heat along with the maple syrup, thyme, and a pinch of sea salt. Bring to a boil and let simmer on low heat for approx. 10 min., or until grapes are soft and have burst. Set aside and let cool.